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Mild Bill.... Lamb legs...

Discussion in 'Food Forum' started by PDogSniper, Jul 16, 2006.

  1. PDogSniper

    PDogSniper

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    Well, I, actually the wifey picked em out, bought a couple of legs... Pre-seasoned...

    Not sure if I did it right but I cooked them like a over thick steak... IIRC about 30 minutes...

    What's your method of cooking them...?

    They were good but I'm thinking I could have done it differently...

    [​IMG]
     
  2. Mild Bill

    Mild Bill Millennium Member

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    Some of those pre-seasoned, vacuum wrapped, wet, lamb or pork roasts are a little funky sometimes...
    They can get too seasoned---kinda pickled...

    I like to be in control of the texture and flavor...

    Also, there are legs, shoulder roasts, and shanks...

    I can't tell what you got on the grill there, but I've seen those 'pre-seasoned lamb roasts'...
    It looks like maybe that's what you got...

    Leftovers can be cubed and cooked again into a rice/onion/garlic thing...
    As an ingredient...

    Shanks are the thinner part of the leg, from around the ankle...
    They're good for braising in liquid, wine, onions, herbs, and garlic---till they fall apart...

    The shoulder roasts are good for seasoning, then roasting in a hot oven...
    If it's got a bone in it, you 'often' have to cook it past medium rare or else it'll be gamey...
    Same with the shanks---that's why I said 'cook till they fall apart'...
    It's a real dark, moist, meat---so it's great cooked for a long time...

    For the shoulder roast I use olive oil, salt, an herb mix, garlic powder,
    and 'cracked' black pepper... Generously...
    For a 4-5 pound roast, I roast it uncovered for about an hour on 450F, then I turn the oven off,
    cover it with foil, and let it sit in there for another half hour to cook thru a lil' more and pull in the juices...

    Slice it up and toss in the juices...

    Bone-in Legs get treated like the shoulder roast...
    They're thick, and they have a bone, so they need some time off the high heat to cook thru...

    But grilling a boneless / butterflied, leg is tops...
    I season it the same way as the roast, working the oil and seasoning into the meat...
    I wouldn't let it sit that way for more than 12 hours...

    Then I'll cook it over pretty hot coals till it's crustaay on both sides and flavored 'some'
    from the cooking smoke...

    Then I pop it in a pan and wrap it in foil and put over a cooler part of the grill for about a half hour,
    --or-- pop it in the oven at 350F to cook thru some, and pull in the flavorful juices...

    And because there's no bone, odds are you can eat it medium rare...

    Some lamb is gamier than others... I've saved it a few times by cooking it further after slicing it up...

    And again, leftovers can be great cooked again in/as other things...
    Like in a stew with onions and taters...

    :beer:
     

  3. Mild Bill

    Mild Bill Millennium Member

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    ...Ya see why it takes me so long to respond...
    I type with my right index finger like a chicken pecking breadcrumbs off the ground...

    :rollsmiley:
     
  4. lethal tupperwa

    lethal tupperwa

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    brown them all over.

    salt and pepper.

    a clove or two of Garlic.

    cook in a covered pot about 45min.

    add potatoes and carrots chopped up.

    cook covered til the meat is ready to fall off the bones.

    the connective tissue breaks down and tastes great.

    I can remember when they would almost give you lamb shanks.
     
  5. lethal tupperwa

    lethal tupperwa

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    You have to find it before you can land on it.
     
  6. PDogSniper

    PDogSniper

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    Now, someone just had to bring sex into the food forum...:clown:
     
  7. MrsKitty

    MrsKitty

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  8. Remander

    Remander

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    As I posted on another lamb thread:

    You can get a cheap leg of lamb (boned) at Sams. Cut/slice it so it lays flat for grilling. Rub it with rosemary, garlic and olive oil and let things marinate a while.

    Grill it over high heat. Thick parts are rare, thinner parts are well done, so everyone is happy.

    Serve on pita bread with lots of szatziki (yogurt/cucumber/garlic/lemon sauce), tomatoes, lettuce and whatever garnish turns you on.

    Not quite as good or fancy as a frenched rack of lamb, but very good lamb on a budget.

    Good stuff!!
     
  9. Mild Bill

    Mild Bill Millennium Member

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    :beer: :beer: :beer: